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Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity

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Abstract

In this study, antioxidant activities were evaluated for goat milk fermented with Lactobacillus helveticus MTCC 5463. The fermentation conditions (inoculation rate and incubation time) were optimized by estimating proteolytic action of Lactobacillus. SDS-PAGE and 2D gel electrophoresis were carried out for identification of molecular weight and purification of identified peptides. 3 and 10 kDa peptides fractions were obtained through ultrafiltration and also by using RP-HPLC. Then, spots from 2D and fractions from RP-HPLC were also evaluated in RP-LC/MS for identification and characterization of peptides. Identified peptides were matched with online database of goat milk i.e. BLASTp (NCBI) and Protein information resource database (PIR) and subsequently, antioxidant activity of these peptides were also confirmed with BIOPEP database. However, antioxidative peptides from fermented goat milk with Lactobacillus helveticus MTCC 5463 could be produced in developing functional goat milk yoghurt.

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Authors and Affiliations

  1. Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat, 388110, India

    Gauravkumar Panchal & Subrota Hati

  2. Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, 388110, India

    Amar Sakure

Authors
  1. Gauravkumar Panchal
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  2. Amar Sakure
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  3. Subrota Hati
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Contributions

SH visualized and made work plan. GP and AS carried out the experiments. GP wrote the MS; SH and AS supervised the work and edited the manuscript.

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Correspondence to Subrota Hati.

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Panchal, G., Sakure, A. & Hati, S. Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity. J Food Sci Technol 59, 2295–2305 (2022). https://doi.org/10.1007/s13197-021-05243-w

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  • DOI: https://doi.org/10.1007/s13197-021-05243-w

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